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“Can be assembled, wrapped airtight in foil (skip the baking step), and frozen for up to 3 months; just thaw overnight in the refrigerator and heat as directed.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 425°.
  2. In a saucepan, stir the beans and ¾ cup salsa together; cook, stirring occasionally, over very low heat just until warmed through.
  3. Heat 2 ½ teaspoons oil in a large nonstick skillet over medium heat.
  4. Add in the soy sausage; cook/crumble for about 5 minutes or until browned; transfer to a bowl and set aside.
  5. Add the remaining 2 ½ teaspoons oil to the skillet and heat over medium heat.
  6. Add in the onions, and stir/saute for about 4 minutes, until softened.
  7. Stir in the potatoes, paprika, and pepper; cook and stir for 17-20 minutes, until the potatoes are almost tender.
  8. Return the soy sausage to the skillet and mix well.
  9. Cook for about 3 minutes, or until the potatoes are tender; remove from heat (check seasoning and add salt/pepper if needed).
  10. Tear 6 large pieces of foil; place a tortilla flat on each piece of foil and thinly spread about ¼ cup of the bean mixture.
  11. Spoon a heaping ½ cup of the potato mixture down the center of each tortilla; top potato mixture with about 2 ½ tablespoons salsa.
  12. Fold the bottom of each tortilla up to cover the filling; fold the sides toward the center, then roll up from the bottom.
  13. Wrap in foil and bake for about 10 minutes or until hot; remove from oven, unwrap and serve.

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